Stuffing Balls Recipe

Ingredients:

• 6 tablespoons unsalted butter, divided use
• 2 cups finely chopped onion
• 1 cup finely chopped celery
• 7 1/2 cups rustic Italian bread, stale or toasted, 1/2-inch cubed (See Cook's Tips)
• 3/4 cup finely diced dried apricots
• 3/4 cup coarsely chopped roasted pistachios
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 3 tablespoons chopped fresh thyme leaves
• 1 teaspoon sumac (See Cook's Tips)
• 1 1/2 cups chicken or vegetable broth, (You may not use it all.)
• Kosher salt, to taste
• Pepper, to taste
• 2 large eggs, lightly beaten

Directions:

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. Heat 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add onion and celery. Cook, stirring, until soft.
3. Stir in dry bread cubes, apricots, pistachios, parsley, thyme, sumac, and 1 cup broth. Set aside 15 minutes, stirring once or twice, to allow bread to soften and absorb broth.
4. Season well with salt and pepper, to taste. Stir in eggs and a little more broth, just enough to be able to press mixture into balls.
5. Form 1/4-cup portions of stuffing mixture into balls, packing tightly so balls keep their shape. Place on lined baking sheets. Bake 15 minutes.
6. Melt remaining butter. Remove sheets from oven and brush melted butter on stuffing balls. Return to oven for another 10 to 15 minutes or until hot and golden brown. Serve warm.
7. Cook's Tips:
8. Remove bread crust for more tender stuffing balls. To oven-toast bread cubes, spread on baking sheet and bake at 225°F for 15 to 25 minutes, stirring once, until dry.
9. Sumac is a Middle Eastern ground dried berry that adds a bright, lemony flavor to dishes. It's handy to have on hand to season a variety of dishes?and it's a great substitute for lemon zest.
10. Variations:
11. In place of apricots, pistachios, and sumac, try?
12. Sausage: 1 1/2 cups browned, crumbled sausage
13. Mushroom: 2 cups chopped mushrooms, sautéed with onion and celery
14. Apple-Hazelnut: 2 cups diced, peeled apples, added with celery, and 1 cup toasted, chopped hazelnuts with thyme
15. Cranberry-Pecan: 3/4 cup dried cranberries and 3/4 cup toasted pecans